Lemon, crème fraîche and chestnut cake
Ingredients that you will need:
- butter, for greasing
- 4 eggs, separated
- 125 g caster sugar
- 200 g tub crème fraîche
- 1 large unwaxed lemon
- 125g chestnut flour
- 2 tsp baking powder
Heat the oven to 180C/fan 160C/gas 4. Put the egg yolks into a mixing bowl with the caster sugar and, using an electric whisk, beat for a 1-2 mins until light and creamy. Stir in the crème fraiche and lemon zest. Add the sifted flour and baking powder (gluten free, if necessary)In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.Pour into the tin and bake for 35-40 mins until the cake feels firm to the touch. Cool in the tin for 5 mins, then turn out and cool completely on a wire rack. Dust with icing sugar and serve.
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